Check out this month’s March News Update – focusing on HOW and WHY you MUST get your chip shop on the NZ map…
Along with information about upcoming trainings throughout the country and a reminder to get those 2014 Training Certificates up on display in-store!
To have a closer look – Check it out HERE.
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Lucky for us The Chip Group have plenty of stories to share in this issue. Including a shout out from the Editor Peter Mitchell and a full page spread celebrating a reduction in fat content between the 2011 Best Chip Shop Competition and last years 2013 Competition.
With a spotlight story on one of our Chippies Todd Wakefield, in his attempt to provide customers with crumbed fish instead of batter. (Despite the typo about him trialling battered chips!) 
We applaud Todd on his efforts and it’s great to see him using Cottonseed oil – which is on our approved oil list!
Finally a big shout out to NZ Sugar and their Simply brand – who took charge over the back page sharing their ‘Approved Oil’ products including; Simply Pure Rice Bran Oil & Simply Pure Cottonseed Oil. With our logo proudly making it’s presence known!
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Hello Chippies. Isn’t that summer sun doing a great job of sticking around!
Here is a copy of our 2014 February Newsletter (click on the image below to see a larger version). If you would like me to email you a PDF copy of this newsletter, get in touch and I am happy to send you one – that way you can print and share it for your staff and customers!
Lots of exciting opportunities ahead, but in the mean time keep cooking those lower fat chips so your customers can enjoy them on these hot summer evenings. 
We have had some AWESOME copy in the latest issue of QSR Express Food! Check out the various articles (some images below) including info about the 2013 Best Chip Shop Competition, our free training and proud support from our sponsors Groenz. The Chip Group will hold a regular column in this copy so keep an eye out for the next issue – where we will be focusing on the ‘Benefits of using Approved Oils’. Click on the link to read through the pages of this great new magazine which includes copy in both English and Chinese. Here.
The Chip Group Ltd
Oceanz Seafood in Silverdale scoops New Zealand’s Best Chip Shop title
Daniel and Richard Billington, owners of Oceanz Seafood in Silverdale, are officially king of the chippies, after it was named New Zealand’s Best Chip Shop. The Hibiscus Coast Highway shop beat five other finalists to scoop the title of Best Chip Shop Competition Champion 2013.
Richard Billington said that the brothers, whose parents also owned a fish and chip shop, were absolutely delighted with the accolade. “It’s taken a while for it to sink in but we’ve all got smiles from ear to ear that we have finally done it,” said Richard. “We’re looking forward to celebrating with all our crew and thanking them for the part they have played in this success.”
The competition, run by The Chip Group every second year, is a chance for chip shops to showcase the quality of their product. Oceanz Seafood Silverdale won the national title in 2009 under previous management, took the regional title in 2011 and again this year under the Billingtons’ ownership and has now scooped the top honours once more.
A key criteria for the competition was to find shops serving the most delicious chips with lower fat content. All entrants’ chips were independently lab tested and finalists and highly-commended shops had all achieved chips with a fat content of below nine per cent.
Judges said that, while all finalists’ chips were superb, Oceanz Seafood had the edge, noting: “The chips just tasted fantastic! The operators obviously used light, clean oil and drained the chips well, so it didn’t dominate the flavour.”
Judges were also impressed that the chips were not salted, with a salt sachet provided instead to provide customers with a choice, and that the 330g portion size was stated on the menu board. Entrants were also judged on chip taste, quality, shop cleanliness and customer service and many customers provided testimonials about the great quality and taste and the friendly efficient staff. Some said that they go the extra distance to buy their fish and chips at the shop.
Cooking great chips is in Daniel and Richard’s genes. They worked in their parents’ fish and chip shop through their teens and pursued other careers before returning to the industry – they took over the Silverdale shop three years ago. Richard said that high quality product and exceptional care of oil were vital to their great product.
“Every chip is different and every batch of chips is different, and you have to be aware of that and adjust your cooking methods accordingly,” he said. “Adhering to The Chip Group industry standards is really important.
Giving a very good shake and bang gives much crisper, dryer chips. When they hear the banging our customers joke that we are panel beating our chips, but it makes all the difference to the end product.” The shop also serves its chips up in cardboard trays, rather than wrapping them, which makes them easier to eat as well as reducing condensation and keeping the chips crisper.
Judith Morley-John, Food Industry Nutritionist for the Heart Foundation, welcomed the fact that all competition participants were required to have undergone and have a current certificate for The Chip Group’s free online industry training.
“The impact of training was reflected in the lower chip fat content for the forty eight Highly Commended shops (7.8%) compared with 9.9% for the 18 regional finalists winners in the previous competition,” said Ms Morley-John.
Food educator and Chip Group Chair Glenda Gourley said that the competition was an excellent way to further raise awareness in the catering industry that, by following the industry standards you can achieve the most delicious chips with the lowest possible fat content.
“The reduction in fat content this time round is awesome,” said Glenda. “Kiwis love hot chips and this gives customers confidence that the operators displaying a current Chip Group certificate really know what they are doing. The skill of the operator has a huge impact on the chip.”
The other five regional finalists were:
• Auckland wide: Greenwoods Fresh Catch, Epsom
• Waikato – Bay of Plenty: Hawkes Bay, Queen Vic Chippy, Cambridge
• Manawatu – Wellington: Fish King Takeaways, Feilding
• Nelson – Christchurch: Victory Square Fish and Chips, Nelson
• Timaru – Southland: The Naked Chip, Waimate
For further details of The Chip Group’s free online training course on how to produce tasty hot chips with a lower fat content please visit www.chipgroup.co.nz.
ENDS
For more information, please contact:
Kate Underwood Training and Education Manager, The Chip Group 022 066 8711 or [email protected] or Dan Walraven Ideas Shop 027 433 6373 or [email protected]
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The competition, an initiative from the industry-led Chip Group held every second year, is a chance for chip shops to showcase the quality of their product and their commitment to serving tastier lower fat chips.
“We’re a nation that loves hot chips. The 2013 Best Chip Shop Competition is a great way for chip shops to show their customers how their chips stack up against those from others in their community and across New Zealand,” says Chair of the Chip Group and food educator Glenda Gourley.
Similar to 2011, all entrants will compete for one of six regional titles before regional finalists contend with New Zealand’s best for the national title of 2013 Best Chip Shop Competition Champion.
“This year we’re focusing on reducing the fat content of chips. All entrants must have completed our free online training course, and everyone whose chips align with industry best practice and contain less than nine per cent fat will receive a highly commended award,” says Glenda.
“This award makes it easy for customers to identify the good operators cooking lower fat hot chips.”
In addition to assessing fat content, entrants will be judged on chip taste, quality, adherence to industry standards for cooking, display of training certificates, shop cleanliness and customer service.
The Chip Group was behind Matamata’s recent hot chip ‘Town Makeover’, which saw a reduction in average fat per gram of hot chips from 9.6 per cent to 7.8 per cent following industry training. The national average is 10.8 per cent.
“What we proved in Matamata was that small, effortless changes in serving hot chips can result in significant payoffs, both in terms of happier customers and an improved bottom line,” says Glenda.
Current Best Chip Shop Competition Champion, Michael Huang from Oppies Takeaways in Rotorua, says winning the 2011 Best Chip Competition was great for business. “We have people from all over the place coming to try our better, tastier and lower-fat chips!”
The six regions for the 2013 competition are:
| 1 Northland – North Shore | 2 Rest of Auckland |
| 3 Waikato – Bay of Plenty – Hawke’s Bay | 4 Manawatu – Wellington |
| 5 Nelson – Christchurch | 6 Timaru – Southland |
Registration for the 2013 Best Chip Shop Competition, as well as free online industry training, can be found at www.chipgroup.co.nz. Entries must be received by 1st June and winners are expected to be announced in August.
ENDS
For more information, please contact:
Kate Underwood
Training and Education Manager, The Chip Group
022 066 8711 or [email protected]
or
Dan Walraven
Ideas Shop
027 433 6373 or [email protected]
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We had a great turn out with around 60 guests from oil producers, to packagers, to distributors, to media and various other fields. Our intention was to present The Chip Group’s plan going forward, to provide an insight into why we exist, to draw attention to the importance of what we are doing and finally to provide the opportunity for other companies to get involved and support our mission!
There is no denying that levels of Obesity throughout New Zealand are rising rapidly. Our large consumption of deep-fried chips means that by improving frying practices and reducing fat in this widely consumed food group – we can do our bit to improve the health of our country.
We were pleased to hear such positive support and a big thanks must go to everyone who took the time out to attend this forum! We look forward to sharing with you all which new businesses and companies are now on board… ‘Working together for better chips’.
If you missed the forum and are interested in getting involved in The Chip Group. Contact Kate: 022 066 8711 or Email: [email protected]
]]>As part of my induction plan and discovering the in’s and out’s of The Chip Group I was given a personalised guided tour of the Bakels Oil Factory in Mount Maunganui.
This factory houses 120 staff and runs 24/7 pumping out every blend of oil you can imagine! They have a major focus on quality, and as well as providing frying medium for foodservice they are also responsible for Quick Service Restaurants including McDonalds, KFC and Burger King.
Bakels Oils supply three Approved Oils that meet our Industry Standards. These brands include Alfa One Rice Bran Oil, Chefs Gold Cottonseed Oil and Bakels Ultrafry. These are all top quality products and we are always encouraging retailers to make the move to these ‘healthier oils’.
For more information check out our List of Approved Oils. Or better yet go back over the online training in Module 8 that covers ‘Frying Oils’ to refresh your memory.
Remember if you have any questions or concerns about anything Chip related, do not hesitate to contact me. Kate
McCain Foods have introduced a new loyalty programme – it’s a great system and all you have to do is collect tokens off McCAIN Fry boxes and send them in to watch your points grow… there are heaps of great rewards – something for everyone from movie tickets, plasmas TV’s to iPods!
What do you have to do?
1. Register your details online at mymccainfriesadvantage.co.nz
2. Then, collect tokens from McCAIN 10mm Fast Fry Straight Cut boxes, McCAIN 13mm Straight Cut boxes, McCAIN Freeze Chill boxes or McCAIN Seasoned Wedges boxes.
3. Send your tokens in.
4. Check out the catalogue of reward products.
5. And, when you have enough points redeem them online. Easy!
Need more info – go to www.mymccainadvantage.co.nz
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